Daily Recipe: Homemade Yogurt

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photoIt’s 2013! The world didn’t explode on December 21st, and we’ve made it to another year. For many of us, we look to the start of the year as a time to start fresh. That’s why it’s become a tradition for many to come up with a list of resolutions. One of my own was to try to be more self-sufficient in the kitchen. This means bulking up on my canning knowledge, learning how to grow food in the Texas heat and successfully make fresh yogurt.

After reading this recipe, you’ll be surprised at how simple it is to make your own yogurt. True, it is a little time consuming, but think of how proud you’ll be after tasting your first delicious batch of greek style yogurt.

You can dress up your granola with the stuff, scoop a dollop onto a creamy soup, use in place of sour cream or make a homemade tzatziki sauce. Not only is this delicious treat versatile, it’s nutritious. Do a google search and you’ll find that yogurt lowers cholesterol, boosts your immune system and is rich in calcium and protein.

We get our milk from Mill-King Market & Creamery. This local, family run farm is all about getting back to the basics of dairy. Their specialty is their low-temperature pasteurized milk, which is perfect for the recipe. Making yogurt and supporting your local farmer. Talk about a good way to kick off the new year.

So why not get a little adventurous and give yogurt making a try. It’s a new year after all. Go big or go home.

Happy eating!

Homemade Yogurt

From: Food Republic


  • 1 gallon whole milk
  • 1 heaped tbs fresh yogurt (make sure it has live, active cultures in it)


  • clean stainless steel pot
  • kitchen thermometer
  • clean kitchen towel
  • cheesecloth
  • colander
  • stainless steel bowl.

Over medium-high heat, bring the milk to a very slow boil. This will kill any of the other bacteria that might interfere with the process. You should see a skin forming on the stop of the pot. Don’t touch it!

As soon as the milk reaches a low boil, turn off the heat and let the temperature reduce to 110 degrees F.

Meanwhile, mix the  tbs of yogurt with a little milk so that it’s easy to pour. Poke a small hole in the skin that’s formed on the top of the pot and gently pour in your yogurt/milk mixture. This process is called mothering.

Cover the pot with a dish towel and place in an oven that is switched off. You do this because your oven is insulated, and you want to keep the pot at a steady 105-110 degrees F. Leave the yogurt undisturbed overnight.

The next morning you can take the pot out of the oven. Remove the skin from the top of the pot and place the yogurt in a cheese cloth set into a colander set over a bowl. Let the whey drain until the yogurt is thick and creamy. This will yield Greek-style yogurt.

Refrigerate and eat to your heart’s content.

Written by cscdavis

January 2, 2013 at 10:26 am

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